Nutmeg is a spice that is derived from the seed of the nutmeg tree, which is native to the Banda Islands in the Moluccas (Indonesia). The tree produces two spices: nutmeg and mace. Nutmeg is the seed kernel inside the fruit, while mace is the lacy, reddish-orange aril that covers the seed.

Long pepper, also known as Java pepper, is a type of flowering vine that is native to tropical regions of Southeast Asia. The plant produces elongated fruit spikes, or spikes, that are harvested for their aromatic and flavorful seeds. Long pepper is a close relative of black and white pepper, but it has a unique flavor that is spicier and more complex than those of other peppers.

Lemon Pepper, is a type of flowering shrub that is native to China. The berries of the plant are harvested for their unique flavor and are used as a spice in a variety of dishes.

Lemon pepper has a distinctive flavor that is lemony, slightly floral, and slightly spicy, with a slight numbing effect on the tongue. It is a key ingredient in chinese cuisine and is commonly used in traditional spice blends, such as five-spice powder.

Green peppercorns are the unripe berries of the black peppercorn plant (Piper nigrum). Unlike black, white, and red peppercorns, green peppercorns are picked before they have a chance to mature and dry on the vine, giving them a milder, slightly tangy flavor. They are typically sold pickled or canned in brine.

Gin pepper, comes from a plant native to Southeast Asia and commonly used for its essential oil. The plant produces small, yellow, lemon-scented fruit, which are dried and then used as a spice.

The essential oil of Gin pepper is used in aromatherapy and in the perfume and cosmetic industries due to its fresh, lemon-like scent. It is also used in traditional Chinese medicine for its antimicrobial and anti-inflammatory properties.

Cumin is a spice that comes from the dried seed of the cumin plant (Cuminum cyminum), which is native to the eastern Mediterranean and southwestern Asia. The small, brownish-yellow seeds have a warm, earthy, slightly bitter flavor and are used in many cuisines around the world, particularly in Indian, Mexican, and Middle Eastern cooking.

Coriander seeds are the dried seeds of the coriander plant (Coriandrum sativum), which is native to the Mediterranean and Middle Eastern regions. The small, tan-colored seeds have a citrusy, slightly sweet, and slightly bitter flavor, and are widely used in cuisines around the world, particularly in Indian, Middle Eastern, and Mexican cooking.

Cayenne pepper is a type of chili pepper that is named after the city of Cayenne in French Guiana. It is made from dried and ground cayenne chili peppers, which are long and thin, and range in color from bright red to orange. Cayenne pepper has a sharp, pungent heat that is usually rated between 30,000 and 50,000 Scoville units, making it significantly hotter than a jalapeno pepper.

Black pepper is a type of spice that is made from the dried, unripe berries of the pepper plant (Piper nigrum). The berries are picked when they are still green and then sun-dried, which causes them to turn black. The outer layer of the berry is removed to reveal the inner seed, which is the source of the familiar, pungent black pepper flavor.

Yellow Mustard is a condiment that is made from the seeds of the mustard plant (Brassica species). The seeds are ground and mixed with other ingredients to make a paste or sauce.

The most common type of mustard is yellow mustard, which is made from yellow mustard seeds, vinegar, salt, and spices. It has a mild, tangy flavor and is used as a condiment for sandwiches, hot dogs, and hamburgers, as well as in salad dressings and sauces.